That gift list won’t shop itself, and as for trimming the tree and decking the halls before everyone arrives, let’s just say your hands are full well until New Year’s Day. When it comes to holiday menu prep, think of your side dishes as one super-easy way to cut down on effort this holiday season. These quick and easy holiday side dishes won’t take too much attention away from all the work you must do in the gift-wrapping, roast-monitoring and guest-hugging departments — and they’ll be just as delicious.
Tag: Fall Fest
Between gift wrapping and meal prepping, entertaining and party hopping, where is the average human supposed to find the time to fit in cookie baking? This year, ease up on your holiday prep (and on your oven) with simpler, no-bake cookies that’ll disappear from the cookie swap just as quickly as any baked ones.
Loaded up with cocoa powder, old-fashioned rolled oats and peanut butter, Katie Lee’s No-Bake “Cow Pile” Cookies are chewy, chocolatey and super-simple to make, thanks to a simple “batter” that just sits at room temp until the cookies firm up.
Some people like receiving gifts. Others? They’d be quite pleased with one thing and one thing only: cheese — lots and lots of cheese. When family and friends converge at your place this holiday season, these are the cheesy appetizers you should greet them with.
Think of Melissa d’Arabian’s Bacon Ranch Cream Cheese Wellington (pictured above) as a cross between baked Brie en croute and a cream cheese log. After covering a bar of cream cheese in ranch dressing, chopped bacon and green onions, wrap it up in store-bought puff pastry and bake. It’s a flaky, oozing appetizer that’s elegant enough for entertaining, but the bacon and ranch flavors mean kids will love it too.
Brussels sprouts have come a long way since their “eat your vegetables or no dessert!” days. In fact, they’ve gone from being seen as pure punishment to completely craveworthy. With leafy layers that become blistered and caramelized after they meet scorching heat, these earthy morsels have won over eaters in restaurants and home kitchens alike. As we work our way into full-fledged fall produce season and start gearing up for Thanksgiving, load your recipe arsenal with Brussels sprout favorites that will make any skeptic a believer.
Most things in life are better wrapped in bacon, and the case is no different (and maybe even truer) when it comes to Brussels sprouts. Rethink the hearty veg’s position in side dish territory and bring it over to appetizer land. These Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip (pictured above) are slathered in a maple syrup glaze, so they leave the oven delectably caramelized — and they don’t even require a toothpick to hold everything in place.
You aren’t the only one who’ll be all dressed up for Halloween on the 31st. No, it turns out the food on your plate will be dressed for the occasion too. As you’re putting the final touches on your costume creation, pick from our fleet of spooky, creepy and Halloween-y food creations that look just like real things.
Anyone with a brain will be celebrating Halloween on Saturday, but not everyone will be doing it with an extra edible brain in tow. Learn how to make an edible sushi brain here, made with an avocado-cream cheese core, rice and a smoked salmon exterior.
With a good chili recipe on your side, you can be the MVP at everything from a tailgating party in a parking lot to a weeknight dinner at home. Warm, comforting and so easy to make, chili as a category is infinitely adaptable — and we’ve got so many different ways you can score big when you cook it. And don’t even get us started on all the things you can do with leftover chili.
Make It Classic, but Better
Save a beer for Geoffrey Zakarian’s no-bean, all-meat Game-Day Chili. It adds another layer of complexity to this loaded blend featuring fire-roasted tomatoes, three pounds of ground meat and a whole lot of fragrant spices.
When you crank the lid off a can of pumpkin, the next logical step is to bake its contents into a pumpkin pie, right? Maybe so, but we believe that this creamy ingredient has so much more to offer. Load up on our most-creative ways to put canned pumpkin to use in dishes beyond good old pumpkin pie.
If a tub of hummus is your go-to office snack or party app, just wait until you try Food Network Kitchen’s newly developed Spicy Pumpkin Dip. The already-smooth pumpkin puree unites with blended chickpeas for a creamy spiced dip best scooped up with pita chips.
Here at Food Network, our office CSA loot this week included apples, leeks, sweet potatoes and one in-season vegetable that we’ve been waiting for quite patiently: butternut squash. Innately sweet, hearty and tender, this fall favorite is a stunner in whichever hearty soups, comforting mains and side dishes it becomes a part of. Learn how to break it down, step by step, then use it to make one of our favorite recipes.
Fold tender morsels of roasted butternut squash into a creamy pot of homemade risotto. With over 200 top reviews, Ina Garten’s Saffron Risotto with Butternut Squash is the one to make, as it gets an added layer of flavor from a pinch of saffron threads, plus diced pancetta and grated Parmesan cheese.
One look at these recipes and you might think you know what’s what: a cheesy pizza, a big bowl of rice, a classic layered lasagna. But look closer and you’ll uncover every dish’s hidden treat: Each one is made possible (and more flavorful, and healthier) by cauliflower.
The delivery man sure didn’t drop this pizza at your doorstep. Though it’s cut into triangles and doused in sauce and cheese like your go-to slice, it’s not your average pizza at all. In fact, Ree Drummond reinvents pizza crust with her Cauliflower Crust Pizza, which nixes the flour and still manages to create a crazy-good pizza foundation. Even if you aren’t going gluten-free, a slice of this veggie-packed pizza will have you on board with the alternative.
Today marks the very first day of fall, the time when you unearth your flannel from storage, shine your tucked-away boots and ready your kitchen for colder-weather fare. It’s also the time when there are apples aplenty, and any trip to the farm for picking (or even any trip to the supermarket) will have you loaded down with more crisp, juicy apples than you know what to do with. Celebrate the very start of the season with our favorite desserts starring apples, each with a stunning 5-star rating.
If you can slice an apple, you can bake Ina Garten’s pretty French Apple Tart. Simply splay tart apple slices over easy-to-make pastry dough and brush with apricot glaze before baking to give it a caramelized, golden finish.